AM Hotel Dishwasher

DRIFTWOOD HOSPITALITY MANAGEMENT•Park City, UT

2d•Onsite

About The Position

The Hotel Dishwasher transports and cleans cooking utensils and service ware so cooks, bus persons, and food servers have appropriate equipment for guests’ dining experience. The role also involves cleaning physical surroundings and assisting other kitchen personnel as needed. The hotel operates 24 hours a day, seven days a week, so operational demands may require variations in shift days, starting times, and hours worked in a week. Physical strength and stamina are essential because of the position’s high activity level.

Requirements

Hold a current Food Handler Card.
Knowledge of service ware and how to maintain it to complement the guest experience.
Ability to operate a commercial kitchen dish machine in accordance with hotel and health department standards.
Ability to understand and apply written product-labeling instructions for safe use of products and processes.
Sufficient manual dexterity to use kitchen equipment such as knives, spoons, spatulas, tongs, and slicers.
Ability to push or pull service carts weighing up to 100 pounds.
Ability to grasp, lift, carry, move, or push goods on a hand cart or truck weighing up to 100 pounds.
Ability to perform frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing, and smiling.

Responsibilities

Promptly and carefully sort soiled ware so it can be properly processed through the dish or pot machine.
Wash ware quickly and return it to designated storage areas.
Keep the dish machine properly cleaned and filled with water according to hotel standards.
Clean kettles, tilt skillets, pots, and pans promptly and completely.
Perform assigned general and routine cleaning tasks using standard hotel cleaning products and adhering to health standards.
Clean and dry floors to help prevent slip-and-fall accidents.
Separate linen from other debris.
Follow company policies and procedures, safety and security rules, and department fire-prevention and emergency procedures.
Use protective equipment and report unsafe conditions, accidents, injuries, near-misses, and property damage or loss to management.
Maintain a neat, clean, and well-groomed appearance in accordance with team member handbook standards.
Perform related duties as requested by management.
Assist other kitchen personnel when needed.